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Microbial Flora Associated with Louisiana Processed Frozen and Fresh Nutria ( Myocastor Coypus ) Carcasses
Author(s) -
Lyon W.J.,
Milliet J.B.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb09414.x
Subject(s) - flora (microbiology) , biology , microorganism , food science , veterinary medicine , microbiology and biotechnology , bacteria , medicine , genetics
Nutria ( Myocastor coypus ) are semiaquatic vegetarians that have caused extensive destruction to coastal wetlands of Louisiana. There have been efforts to harvest nutria and market their meat for human consumption. This study seeks to address the microbial safety of nutria meat. Four regions of processed nutria carcasses, including the hindquarters, neck, back, and abdomen, were evaluated for microbial contamination during processing. Bacterial isolates were isolated and identified from each region of the carcass using selective and nonselective media, phenotypic tests, and the Vitek TM identification system. The majority of microorganisms identified were spoilage organisms. The pathogenic microorganisms isolated Escherichia coli, Stophylococcus aureus , and Burkholderia mallei. This study will be used to develop an HACCP plan for processing nutria.